Why You’ll Love This Recipe

• Eye-catching presentation with minimal decorating skill required

• Silky, bakery-style texture thanks to a water bath and slow cooling

• Make-ahead friendly—chills beautifully and slices cleanly

• Balanced flavor: chocolate crust, tangy raspberry, and creamy vanilla

• Easy to customize with spiderweb chocolate, candy décor, or citrus twists

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
chocolate sandwich cookies (Oreos), finely crushed
unsalted butter, melted

For the filling:
cream cheese, softened
granulated sugar
vanilla extract
pinch of salt
eggs, room temperature
sour cream

For the bloody topping:
frozen raspberries
water
lemon juice
sugar
corn syrup
cornstarch
red gel food coloring

Directions

1. Prepare the pan: Heat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment and wrap the outside tightly in foil for a water bath.

2. Make the crust: Combine crushed cookies with melted butter until evenly moistened. Press firmly into the pan. Bake 10 minutes; cool while preparing the filling.

3. Make the filling: Beat cream cheese until completely smooth. Add sugar, vanilla, and salt; mix until combined. Add eggs one at a time on low speed, just to incorporate. Fold in sour cream by hand. Pour over cooled crust and smooth the top.

4. Bake: Set the pan in a larger roasting pan and pour hot water around it to reach halfway up the sides. Bake 55–65 minutes, until edges are set and the center wobbles slightly. Turn off oven, crack the door, and leave cheesecake inside 1 hour to cool gradually.

5. Chill: Remove from the water bath and foil. Cool to room temperature, then refrigerate at least 6 hours or overnight.

6. Make the bloody sauce: In a small saucepan, combine raspberries, water, lemon juice, sugar, and cornstarch. Simmer 3–5 minutes until slightly thickened. Strain to remove seeds. Stir in corn syrup and enough red gel coloring to reach a deep crimson. Cool completely.

7. Assemble: Pour cooled sauce over the chilled cheesecake, letting it drip over the edges for a dramatic effect. Chill 30 minutes to set before slicing.

Servings and timing

Servings: 12
Prep time: 30 minutes
Cook time: 1 hour
Additional time (cooling/chilling): 6 hours
Total time: 7 hours 30 minutes

Variations

• Spiderweb finish: Skip the raspberry topping. Spread a thin layer of ganache on top, pipe concentric circles of white chocolate, and drag a toothpick outward to form a web.

• Black cocoa crust: Swap standard chocolate cookies for black cocoa sandwich cookies for an extra-dark base.

• Blood orange twist: Add zest of one orange to the filling and use blood orange juice in the sauce (reduce water accordingly).

• Red velvet swirl: Tint ½ cup of batter red and swirl into the top before baking.

• Candy décor: Add sugar-glass shards or candy knives for a slasher-movie look.

• Mini cheesecakes: Bake in a lined muffin tin (no water bath) at 300°F for 16–20 minutes; top with sauce after chilling.

• Boozy drizzle: Stir a tablespoon of Chambord into the cooled raspberry sauce.

• Gluten-free: Use gluten-free chocolate sandwich cookies for the crust.

• No-bake route: Make the crust as written; fill with a stabilized no-bake cheesecake and top with the raspberry “blood.”

• Extra tang: Replace half the sour cream with full-fat Greek yogurt.

Storage/Reheating

Refrigerate, covered, for up to 5 days. For clean slices, chill the cheesecake thoroughly and wipe the knife between cuts. To freeze, wrap the whole cake (untopped) or individual slices tightly and freeze up to 2 months; thaw overnight in the refrigerator. For best texture, add the raspberry topping within a few hours of serving so it stays glossy and dramatic. Cheesecake is served chilled—no reheating needed.

FAQs

Can I skip the water bath?

You can, but a water bath helps prevent cracks and ensures an ultra-creamy texture. If skipping, place a pan of hot water on a lower rack to add moisture.

How do I know when the cheesecake is done?

The edges should look set and the center should wobble like Jell-O when gently shaken. Overbaking leads to cracks and a dry texture.

Why did my cheesecake crack anyway?

Common causes are overmixing, overbaking, or rapid temperature changes. Beat on low after adding eggs, bake just until wobbly, and cool gradually in the oven.

Can I use low-fat cream cheese?

Full-fat yields the best texture. Low-fat works but may be softer and less creamy.

What if I don’t have a springform pan?

Use a 9-inch deep-dish cake pan lined with a long parchment sling for lifting. Be extra careful when unmolding.

Can I use fresh raspberries for the topping?

Yes. Use the same quantity; if very juicy, simmer a bit longer to thicken before straining.

Do I have to strain the raspberry sauce?

Straining removes seeds for a smooth, glossy finish, but you can skip it for a more rustic texture.

How do I make a chocolate spiderweb on top?

Spread a thin layer of melted dark chocolate or ganache, pipe rings of white chocolate, then drag a toothpick from center to edge to create web lines.

Can I make this ahead?

Absolutely. Cheesecake tastes best after an overnight chill. Add the topping the day you plan to serve.

How do I get clean slices with the sticky topping?

Warm a sharp knife under hot water, wipe dry, make a cut, then clean and warm the knife between each slice.

Conclusion

This Bloody Halloween Cheesecake delivers maximum spooky drama with minimal effort: a smooth, luxurious filling, a deep chocolate crust, and a striking crimson drip that steals the show. Make it ahead, slice it clean, and let the eerie topping do the talking—no fancy decorating skills required.